What to know
- 135°F plant foods
- 145°F seafood and steaks
- 155°F ground meat
- 165°F poultry and stuffed foods
Preparation and Cooking
Minimum internal cooking temperatures
This is a core exam point. Review the rules, common traps, and mapped questions before using the topic drill.
Practice This TopicWhat people miss
- Mixing up 145°F, 155°F, and 165°F
- Using food color instead of a thermometer